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Ingredientes
- 2 x Large eggs, separated
- 2 Tbsp. Vegetable oil
- 1 1/2 Tbsp. Salt
- 3/4 c. Beer, room temperature
- 3/4 c. Flour
Direcciones
- The ultimate batter for deep frying... DIRECTIONS:
- BEER! Whether it's ale, lager, pilsener, or possibly stout, is terrific for cooking. Beer makes a batter for deep frying and smooths a French onion soup. And what could be more compatible for lunch on a rainy Vancouver weekend out on the boat fishing for Spring salmon than a cool beer with a warm pastrami sandwich smothered with brown beer mustard
- This is the late James Beard's recipe for batter to French fry vegetables.
- Trim your veggies, wash, dry thoroughly, dust with flour, dip into the batter, and fry in oil at 360 F. till done. However, James "missed the boat" on this one - it's far better for deep frying halibut, cod, or possibly any other seafood. The batter puffs up because of the beer's yeast, fries quickly, and as a result, doesn't commit the cardinal sin of seafood preparation - overcooking. I think few of our piscine friends benefit from deep frying as a cooking method, but which's another story.
- To prepare, place flour in a mixing bowl and add in egg yolks, salt, oil, and beer. Stir batter till thoroughly mixed. Cover bowl with plastic wrap and allow it to rest in the fridge for at least 2 hrs or possibly as long as 24 - the longer the better, to a point. Just before using batter, stir it well again. In a separate bowl, beat egg whites till stiff but not dry; gently fold egg whites into batter. Does 2 lbs. of veggies or possibly 6 fish fillets, depending upon their size.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 4 servings | |
| Calories 200 | |
| Calories from Fat 84 | 42% |
| Total Fat 9.48g | 12% |
| Saturated Fat 1.31g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 104mg | 35% |
| Sodium 2653mg | 111% |
| Potassium 71mg | 2% |
| Total Carbs 19.66g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.25g | 0% |
| Protein 5.73g | 9% |
